徽菜烹饪-徽菜做法大全,徽州华夏传承菜谱,简单易学的徽州菜

徽菜，是中国八大菜系之一。徽菜起源于秦汉，兴于唐宋，盛于明清，在清朝中、末期达到了鼎盛，徽菜是徽州的地方特色，其独特的地理人文环境赋予徽菜独有的味道，由于明清徽商的崛起，这种地方风味逐渐进入市肆，流传于苏、浙、赣、闽、沪、鄂以至长江中、下游区域，具有广泛的影响，明清时期一度居于八大菜系之首。代表菜品:徽州毛豆腐、红烧臭鳜鱼、火腿炖甲鱼，红烧果子狸、腌鲜鳜鱼、黄山炖鸽等等。
宋高宗曾问歙味于学士汪藻，汪藻举梅圣俞诗对答“雪天牛尾狸，沙地马蹄鳖”。牛尾狸即果子狸，又名白额。据《徽州府志》记载，早在南宋间，用徽州山区特产"沙地马蹄鳖，雪天牛尾狸"做菜已闻名各地。
徽菜起源于徽州府城歙县（古徽州），徽菜发端于唐宋，兴盛于明清，民国间徽菜在绩溪继续进一步发展。安徽省宣城市绩溪县被授予中国徽菜之乡称号，每年均举办国际徽菜饮食文化节
Anhui cuisine is one of the eight major cuisines in China. Huizhou originated in the Qin and Han Dynasties and flourished in the Tang and Song Dynasties. It flourished in the Ming and Qing Dynasties and reached its peak in the middle and late Qing Dynasty. Huizhou cuisine is a local characteristic of Huizhou. Its unique geographical and cultural environment gives the unique flavor of Anhui cuisine. The rise of this local flavor gradually entered the market, spread in the middle and lower reaches of the Yangtze River in the Soviet Union, Zhejiang, Fujian, Anhui, Shanghai, Hubei, and the Yangtze River. It has a wide influence in the Ming and Qing Dynasties. Representative dishes: Huizhou Mao tofu, braised squid squid, ham stewed turtle, braised civet, pickled fresh squid, Huangshan stewed pigeon and so on.
Song Gaozong once asked Yu Wei in the bachelor Wang Zao, Wang Zaoju Mei Sheng Yu Shi answered "Snow Tian Niu Tail, Sand Horseshoe." The oxtail raccoon is the civet, also known as the white forehead. According to the "Huizhou Fuzhi", as early as in the Southern Song Dynasty, it was famous to use the special products of the mountainous area of ​​Huizhou, "Sand Horseshoe, Snowy Cowtail".
Huizhou cuisine originated from Huizhou Fucheng County (Ancient Huizhou). The Huizhou cuisine originated in the Tang and Song Dynasties. It flourished in the Ming and Qing Dynasties. The Huizhou cuisine in the Republic of China continued to develop in Jixi. Jixi County, Xuancheng City, Anhui Province was awarded the title of China Huicai Township, and held the International Huizhou Food Culture Festival every year.